Ropa Vieja

Ropa Vieja may be the most well-known of all the iconic Panamanian delicacies to taste. Shredded beef is cooked with tomatoes, garlic, onion, cumin, and oregano before being served with white rice and fried, smashed plantains. According to legend, Ropa Vieja originated in Spain many years ago when a poor man ran out of food and was forced to cook a stew out of old, shredded clothing. Ropa Vieja may be found all across Central and Latin America, but the Panamanian version is a delectable staple and a must-try.

Ingredients:

• 1 boneless beef chuck roast, sliced in half (about 2 pounds)
• 2 tbsp. olive oil
• 2 onions (coarsely chopped)
• 2 chopped green peppers
• 4 seeded and minced jalapeño peppers
• 1 seeded and minced habanero pepper
• 3 cans diced and undrained tomatoes
• 1/2 cup of water
• 6 minced garlic cloves
• 2 tablespoons minced fresh cilantro
• 4 teaspoons of granulated beef bouillon
• 2 teaspoons of pepper
• 1 to 1/2 tablespoons cumin powder
• 1 teaspoon dried oregano
• 1/2 cup roughly chopped pimiento-stuffed olives
• Optional: hot cooked rice

Instructions:

• Brown the meat on all sides in a large skillet with oil. Place the beef in a 5-quart slow cooker. Add the onions and peppers.
• Pour over the veggies a mixture of tomatoes, water, garlic, cilantro, beef bouillon, pepper, cumin, and oregano.
• Cover and cook on low for 6-8 hours or until meat is cooked. Remove the steak and set it aside to cool somewhat. Remove the fat from the cooking liquids and add the olives.
• Return meat to slow cooker and shred with two forks; heat thoroughly. If preferred, serve it with rice.
• Freeze option: Divide the stew into individual freezer containers and freeze. Refrigerate until slightly thawed before using. In a saucepan, heat through, stirring occasionally and adding a splash of water if necessary.